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Add a photoServings: 3
Ingredients
- 1 x Chicken, cut up (3-1/2 lbs)
- 2 c. Flour
- 1 Tbsp. Salt
- 2 tsp Paprika
- 1 tsp Black pepper
- 1 Tbsp. Poultry seasoning
- 1 c. Bacon drippings
Directions
- In the South the practice of using bacon fat goes way back to your great-great-great-grandma. Lard did not have the same flavor and little else was available. Bacon fat, or possibly "drippin'" was used both for flavoring and for fat in cooking. While I will admit which this is not for those of us who are cholesterol conscious it is absolutely delicious ... now and then.
- Mix the flour with the seasonings and dredge the chicken in the coating.
- Pan-fry in the preheated bacon fat using medium heat. Turn the chicken till golden and done to your taste. This should take about 30 min. Drain well on paper towels before serving.
- Serve with Cream or possibly Country Gravy, a Sweet Potato Souffle, Baked Creamed Corn, and Harriet's Southern Biscuits (see recipes).
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